Chocolate Millet Cake

I am not an advocate of many grains, however I do eat a few grains like millet and quinoa occasionally.  Millet and quinoa are both small cereal crops that are gluten-free, non-allergenic and fairly easy to digest.  Some of millet's health benefits are:

• Millet is high in antioxidants which could mean a reduced risk of cancer.
• Millet consumption seems to help lower triglycerides and C-reactive protein, which means it may be useful in preventing cardiovascular disease.
• Millet is also high in magnesium, which is often a deficiency in many with celiac disease.
• Millet is one of the oldest foods on the planet and is one of the few grains that is alkalizing to the body.   

I love the chocolate quinoa cake from the cookbook Quinoa 365: The Everyday Superfood by Patricia Green & Carolyn Hemming.  Recently, I have started making it with millet instead of quinoa, and cacao instead of cocoa.  A rich chocolate ganache icing is the perfect topping for this moist cake!

Chocolate Cake

2 cups cooked millet (I used 1/2 cup millet in 2 cups boiling water.  Return to a boil, turn the heat to low and simmer for about 35 minutes.  Let sit for 10 minutes with the lid on.  Let cool with the lid off.  Measure 2 cups out of the pan.  There will be some extra millet to use in a salad or something else.)

1/3 cup almond milk or other dairy free milk

4 eggs

1 tsp vanilla extract

3/4 cup butter, melted and cooled 

1 1/2 cups packed organic whole brown sugar

1 cup cacao powder or cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Preheat the oven to 350 degrees F.  Line the bottom of a large springform pan with parchment paper.  Lightly grease the bottom and sides of the pan.

Combine the almond milk, eggs and vanilla in a blender.  Add 2 cups cooked millet and butter and blend until smooth.

Stir together the brown sugar, cacao, baking powder, baking soda and salt in a medium bowl.  Add the contents of the blender and mix well.  Spread the cake batter evenly into the springform pan.  Bake for 50-55 minutes or until a knife inserted in the center comes out clean.  Let the cake completely cool in the pan before icing and serving.  Store in a sealed container in the refrigerator for up to 1 week.

Chocolate Ganache Icing

1 tbsp butter

1 tbsp agave syrup

1/2 cup chocolate chips (Enjoy Life brand is gluten-free)

Melt the above ingredients on low heat in a small saucepan while stirring constantly.  Immediately remove the pan from the heat, and spread the icing on top of the cake.